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to my official website,

Mattias Åhman

Topeliusmagazinet 2018: Årets Kock 2017, Mattias Åhman — Photo: Linda Tallroth-Paananen

Copyright © 2017 Mattias Åhman

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Grilled scallop with potato creme, ginger pickled cucumber, unripe tomato, nasturtium and soy browned butter with roasted cashews #vuodenkokki #vuodenkokki2017

New dessert at @restauranthejm raspberry sorbet with beech rose, roasted out pudding, raspberry jelly, salty licorice meringue, vodka blueberry and out cracker #restauranthejm #newmenu #letsgohejm #vuodenkokki #vuodenkokki2017

Salted wild salmon, spicy green tomato juice, kohlrabi, grilled cucumber, haysmoked sour cream and spring onion #restauranthejm #letsgohejm #vuodenkokki #vuodenkokki2017 #localfood

Perch with haysmoked potato, fennel, spinach, broccoli creme, foamy horseradish sauce and dill oil #restauranthejm #letsgohejm #vuodenkokki #vuodenkokki2017 #visitvaasa #visitvasa

New summer menu; baked rhubarb with blackcurrant leaf ice cream, almond cake, rhubarb pearls, chervil foam and butter biscuit #restauranthejm #letsgohejm #vuodenkokki #vuodenkokki2017 #visitvaasa #visitvasa

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